Cooking Method:1- Heat the olive oil in a frying pan, add the garlic and cook until it becomes aromatic.2- Stir in the cumin, ginger, chili and pepper, heat for about 30 seconds, then add the prawns.3- Fry quickly, stirring for 3 minutes. Stir in the coriander and season with salt, heat for about 30 seconds.4- Transfer cooked prawns and juices to a small bowl and cover.5- Use the same frying pan, add a bit more olive oil and fry your choice of vegetables. (I chose red pepper, mushrooms and fresh spinach leaves). Add a little salt and some mixed herbs.6- Cook the couscous.7- Serve couscous topped with the vegetables, topped with the prawns and their juices. Add a little lemon juice if you like.

Marble Cake

1- Lightly grease a baking tin (any shape you prefer)2- Pre-heat oven to 180c (gas mark 4).3- In a mixing bowl, cream together the butter and sugar with an electric whisk.4- Add the beaten egg a little at a time, whisking well after each addition5- Add the cream and whisk.6- Fold the flour into the creamed mixture carefully, then spoon half of the mixture into a separate mixing bowl.7- Fold the cocoa powder into one bowl and mix gently.8- Place spoonfuls of each of the mixtures alternately into the baking tin, then drag a skewer through the mixture to create a marbled effect.8- Bake in a preheated oven, 180c (gas mark 4) for 45 minutes until well risen and a skewer inserted into the centre comes out clean.9- Leave the cake to cool in the tin before turning out onto a wire rack.

- In a large saucepan, fry chopped onion in a little olive oil, then add the minced lamb. Fry for 5 mins until all brown, sturring continuousley. Add salt, pepper and beef/lamb granuals, then add a little water.- Add the frozen peas and some more water and bring to the boil.- Add the 2 tins of tomato and the mixed herbs and stir well.- Bring to the boil, then cook on a low heat for 20 minutes. Add the tin of sweetcorn and cook for a further 5 minutes.- Serve with boiled rice and your choice of salad and plain yoghurt.

1- Lightly grease a baking tin (any shape you prefer)2- Pre-heat oven to 180c (gas mark 4).3- In a mixing bowl, cream together the butter and sugar with an electric whisk.4- Add the beaten egg a little at a time, whisking well after each addition5- Add the cream and vanilla yoghurt and whisk.6- Fold the flour into the creamed mixture carefully, then spoon half of the mixture into a separate mixing bowl.7- Fold the cocoa powder into one bowl and mix gently.8- Place spoonfuls of each of the mixtures alternately into the baking tin, then drag a skewer through the mixture to create a marbled effect.8- Bake in a preheated oven, 180c (gas mark 4) for 35 minutes until well risen and a skewer inserted into the centre comes out clean.9- I found the top of the cake was a light colour, so returned to the oven for a further 5 minutes on a higher gasmark. It gave it a golden colour.10- Leave the cake to cool in the tin before turning out onto a wire rack.

Method1. Sift the flour, baking powder, salt and caster sugar into a bowl.2. Using a whisk, add the eggs and the milk.3. To cook the pancakes, preheat a non-stick frying pan. Add a little olive oil and pour a ladel-full of the mixture into the pan - Don't make them too big. Cook until golden brown and turn over to colour the other side. Remove and place on a large plate. Keep it in the oven while you cook the other pancakes.4. Serve with jam or cream or fruit ... or chocolate and bananas ... whatever you fancy :)

Thursday, February 14, 2008

Fish in the Oven

Healthy and tasty :o)

Place the fish (cod or haddock) in an oven tray, drizzle with olive oil & lemon. Add salt, pepper and mixed herbs. I added some mushrooms into the tray as well.Bake in the oven for 30 minutes at gas mark 5.Serve which either potatoes or pasta and your choice of vegetables or salad.You can aslo serve it with parsley sauce to make it more interesting :o)

Easy Sunday Roast

My Moroccan Recipe

I was wondering what to cook this weekend, I had a look through my Morrocan cook book and didn't really have the ingredients for any certain recipe ... and I didn't have much time ... so I used a combination of ingredients and created my own Morrocan recipe ... it tasted very very good ... adding lemon and cumin to the recipe was a brilliant idea :o)If you like Morrocan flavours .. I recommend this recipe :)

- In a large saucepan heat the olive oil, fry the onion, spring onions and garlic. Add the chicken and cook for a few minutes.- Add the saffron, cumin, ginger, cinnamon, salt and pepper and keep stirring.- Add the lemon juice.- Then add the broccoli and mushrooms and the chicken stock and sultanas.- Cover and cook on a low heat for 10 minutes. Add water if it looks dry. Add the green olives 3 minutes before removing the pan from the heat. You should end up with nice tender chicken in a lemon/cumin juice.- Serve with rice or couscous.